Kimchi noodle soup

Kimchi is good in simple ramen style noodle soup. You can make it as simple – or as complicated as you like. Soft boiled egg, nori, chashu pork etc are all optional.

Yields1 Serving
 100 g shiitake or chestnut mushrooms
 3 cloves garlic, finely chopped
 same amount ginger, finely chopped
 1 onion, finely diced
 1 chicken stock or bone broth (or veg stock if vegetarian)
 1 tbsp miso
 2 tbsp soy sauce
 2 tbsp sweet chilli dipping sauce
 150 g chopped kimchi plus its brine
 noodles
 spring onions/watercress/herbs to garnish
If you're vegetarian or vegan, use veg stock and check the kimchi doesn't include any fish products
1

Fry 100g of mushrooms (shiitake are the norm but I’ve used chestnut) and set aside.

2

Fry 3 finely chopped cloves of garlic, the same amount of chopped ginger and a finely diced onion for about five minutes.

3

Add a litre of chicken stock or bone broth (or veg stock). Stir in a tbsp of miso, two each of soya and sweet chilli dipping sauce and 150g of chopped kimchi and whatever liquid came with it.

4

Check seasoning and flavour and add cooked mushrooms.

5

Serve over noodles with chopped spring onions, watercress and whatever other suspects you have to hand.

Ingredients

 100 g shiitake or chestnut mushrooms
 3 cloves garlic, finely chopped
 same amount ginger, finely chopped
 1 onion, finely diced
 1 chicken stock or bone broth (or veg stock if vegetarian)
 1 tbsp miso
 2 tbsp soy sauce
 2 tbsp sweet chilli dipping sauce
 150 g chopped kimchi plus its brine
 noodles
 spring onions/watercress/herbs to garnish
If you're vegetarian or vegan, use veg stock and check the kimchi doesn't include any fish products

Directions

1

Fry 100g of mushrooms (shiitake are the norm but I’ve used chestnut) and set aside.

2

Fry 3 finely chopped cloves of garlic, the same amount of chopped ginger and a finely diced onion for about five minutes.

3

Add a litre of chicken stock or bone broth (or veg stock). Stir in a tbsp of miso, two each of soya and sweet chilli dipping sauce and 150g of chopped kimchi and whatever liquid came with it.

4

Check seasoning and flavour and add cooked mushrooms.

5

Serve over noodles with chopped spring onions, watercress and whatever other suspects you have to hand.

Kimchi noodle soup
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